Objective: To examine the validity and reliability of the Japanese version of the Epicurean Eating Scale.

Methods: Using an internet-based research company this study included the data of 1,000 men and women aged 20 to 64 years who lived in Tokyo. The original version of the Epicurean Eating Scale consisted of a total of 13 items and was translated into Japanese. These items measured on a Likert scale with scores ranging from 1 (totally disagree) to 7 (totally agree). Data were analyzed in terms of the item selection based on ceiling and floor effects. Principal component analysis and assessment of the reliability and the validity of the scale were performed.

Results: As in the original version of the scale, two subscales were created: "Epicurean eating tendency (7 items)" and "Supersizing preference (4 items)." Both subscales showed good test–retest reliability; however, the internal consistency (Cronbach's alpha) of the "Supersizing preference" scale was slightly low. Each subscale was validated; the "Epicurean eating tendency" score was higher in women (p < 0.001), and a negative correlation was observed between the "Epicurean eating tendency" and "Supersizing preference" scores (ρ = –0.16, p < 0.001).

Conclusions: The Japanese version of the 11-item Epicurean Eating Scale, with 11 items in two subscales was developed. The reliability and validity of the "Epicurean eating tendency" subscale was confirmed whereas that of the "Supersizing preference" was partly confirmed. Thus, further study is needed to determine the need for the Japanese version of the "Supersizing preference" scale for the Japanese population.

Objective: To make use of alcohol education strategy, we examined the association between alcohol consumption and functional, communicative, and critical health literacy.

Methods: Data from an online cross-sectional survey conducted in November 2020 were screened to enroll 3,010 men and 2,932 women (age 20–64 years) as participants, stratified into two groups according to alcohol consumption: non-drinking or below high-risk alcohol consumption for lifestyle diseases (lower high-risk consumption) and high-risk consumption. The 14-item health literacy scale for Japanese adults, which consists of functional, communicative, and critical health literacy, was used to evaluate health literacy (HL) and the participants were divided into two groups based on an HL score that was above or below the median. Using logistic regression analysis by gender, we investigated the association between alcohol consumption and functional, communicative, and critical HL.

Results: After adjusting for demographics, among women, there was no association between alcohol consumption and functional, communicative, and critical HL. In contrast, a higher total HL was associated with lower high-risk consumption (adjusted odds ratio: 0.69). Among men, before adjusting for demographics, higher functional HL and higher critical HL were associated with lower high-risk consumption and higher high-risk consumption, respectively. After adjusting for demographics, there was no association between alcohol consumption and each HL.

Conclusions: There was no association between alcohol consumption and functional, communicative, and critical HL. This study suggests that improving health literacy comprehensively is important among women to prevent high-risk alcohol consumption for lifestyle diseases.

Objective: This study clarified the causal relationship between healthy eating literacy (HEL) and perception of the food environment (access to food, access to information) and dietary behavior.

Methods: In this online survey-based longitudinal study, we conducted a stratified extraction of the data of 9,030 people aged 30~59 years registered with a social survey company. A baseline survey was conducted in October 2018, and a follow-up survey in October 2019. The surveys received 2,331 responses (1,200 men and 1,131 women). The changes in HEL, access to food, access to information, and dietary behavior scores (2019 – 2018) were calculated. A causal model was then created, and path analysis was conducted.

Results: The HEL scores of men decreased significantly from 2018 to 2019. The changes in HEL scores affected changes in access to food (path coefficient = 0.07, p < 0.01), access to information (path coefficient = 0.14, p < 0.001), and dietary behavior scores (path coefficient = 0.07, p < 0.05). The HEL scores of women did not change significantly during the same period (p = 0.47), and these changes in HEL scores affected access to information (path coefficient = 0.10, p < 0.01) and dietary behavior scores (path coefficient = 0.13, p < 0.001).

Conclusions: Improvements in HEL scores do not strongly impact improvements in the perception of the food environment and dietary behavior scores. However, HEL plays a role in promoting the perception of food environments and dietary behavior.

Objective: We studied why pre-pregnant women consumed health food and supplements and determined the characteristics of those taking them to increase the probability of pregnancy so that we could strategize using appropriate health food and supplements for them.

Methods: In January 2022, 1,820 women registered with the research firm received a cross-sectional internet survey. These women were aged between 25 and 39, married, childless, attempting to get pregnant, had no previous childbirths or pregnancies, and consumed health food and supplements. In total, 900 responses were collected. The survey items included the purpose of taking health food and supplements, age, status of attempting to get pregnant, sources of information, and dietary practices.

Results: In total, 897 subjects (99.7%) were included and divided into the following two groups based on their reasons for taking health food and supplements: 397 women selected "to increase the probability of pregnancy" and "others." Women in the first group were older (p < 0.001), had been fertile longer (p < 0.001), and had obtained information from medical institutions for infertility treatment and the fertile community site (p < 0.001). They consumed more vegetables (p = 0.010) and a higher quantity of health foods and supplements (p < 0.001).

Conclusions: This survey revealed the following characteristics of women who took health food and supplements to increase the probability of pregnancy: they had a longer duration of fertility; procured information from medical institutions for infertility treatment and the fertile community site; and consumed more vegetables, health food, and supplements.

Objective: Diet and exercise are important treatments for type 2 diabetes. No previous study regarding the effect of nutritional guidance on body composition changes has been reported. Therefore, in this study, we performed bioelectrical impedance analysis (BIA) of body composition under nutritional guidance for patients with type 2 diabetes. Furthermore, by presenting objective indices, we highlight the importance of diet and exercise therapies to patients and examined the effects of these treatments.

Methods: Patients with type 2 diabetes were divided into three groups. BIA was performed to evaluate the first group's body composition, and the data obtained were used during nutritional guidance (group A). The second group was only provided regular nutritional guidance without BIA (group B), and the third group was not provided nutritional guidance nor BIA (group C). Glycosylated hemoglobin (HbA1c) values were measured during the initial nutritional guidance and after 6 months and compared among the groups. In group A, BIA was used to measure skeletal muscle mass and body fat mass.

Results: The HbA1c values in groups A and B decreased significantly; however, the decrease in group A was greater. Additionally, the values in group C were almost unchanged. Furthermore, skeletal muscle mass/body fat mass in group A increased significantly after 6 months.

Conclusions: Although nutritional guidance alone was effective as a type 2 diabetes treatment, it was more effective when provided along with objective BIA data to the patient.

Objective: To explore the factors related to cooking frequency by gender to explore approaches to encourage cooking.

Methods: We used the cross-sectional study data from 1,773 adult men and women from all over Japan, called the "Survey on Attitudes toward Nutrition Education," which was conducted in 2012. Based on the cooking frequency, we divided the participants into two groups: ​"less than 6 days a week" and "every day." We also examined the demographics, food consciousness, and food knowledge by gender using logistic regression analysis.

Results: The participants who cooked "every day" accounted for 10.5% and 77.8% for men and women, respectively. Among the men, those in their 50s and 60s [odds ratios 7.48 (95% confidence intervals 1.28~43.81) and 8.50 (1.49~48.67), respectively], those living alone [36.00 (12.73~101.82)], and those with higher food knowledge [5.51 (2.24~13.55)] were more likely to cook "every day" than the respective criteria (in the 20s, not living alone, and with lower food knowledge). Among the women, in addition to the same characteristics as men, those with a spouse [7.53 (4.81~11.80)] and those without a job [2.66 (1.64~4.32)] were more likely to cook "every day" than each criterion such as "no spouse" and "employed."

Conclusion: Residential status was related to cooking frequency for both men and women, but the relationship with marital status differed between gender. The results suggest that it is necessary to consider approaches to encourage men with a spouse to cook.

Objective: To assess the feasibility of the draft Japanese Nutrient Profile (NP) model, we developed informational materials about its utilization, and conducted Internet research to identify issues and needs according to the motivation of behavioral change.

Methods: We developed the informational materials (4 pages, 1 A3-sided sheet) based on the NP model, as well as materials from other countries. An online cross-sectional survey was conducted among 3,000 Japanese consumers aged 18 years or older. The age, sex, and regional distribution of the participants, as well as their motivation for behavioral change, were similar to those of the National census and the National Health and Nutrition survey, respectively. The participants read the informational materials and were asked how such materials would affect their food purchasing behavior. Based on the participants' current motivation for behavioral change, they were divided into three groups: not interested (n = 1,187), intend to improve (n = 1,465), and recognition of no problem with own eating behavior (n = 348).

Results: More than 90% of the respondents found the informational materials easy to understand. The number of respondents who answered that the symbols that warned against overconsumption would influence their food purchasing behavior was greater for all food groups among the group with the intention to improve, accounting for approximately 70%, in contrast to only about 40% among those who were not motivated.

Conclusions: Our results indicated that the food labeling based on the NP model might influence consumers' healthy eating behaviors, especially among those who intend to improve their eating behaviors.

Objective: Useful intestinal microbiota and their diversity and stability decrease with age, whereas harmful bacteria increase. The relationship between the intestinal microbiota genera number and the diets and defecation of older adults using day care rehabilitation center was investigated.

Methods: The participants were 33 people among 80 older adults attending day care rehabilitation center H in O City, Fukuoka Prefecture. The survey contents were explained to them, they consented, and their stool bacteria were detected. The survey examined the attributes, dietary habits, defecation, and intestinal microbiota of each participant. Amplicon sequence analysis using a next-generation sequencer analyzed microbiota. The intestinal microbiota genera were counted in each participant. Median values were divided into two groups, one with few genera and one with many, and compared.

Results: The median number of the intestinal microbiota genera was 58. For intestinal microbiota genera and required nursing care, the group with several genera showed a significantly higher percentage of people requiring support (66.7%) than that of the group with few genera. Regarding dietary habits, the group with several genera showed a significantly higher rate (93.3%) for those eating Japanese-style breakfasts than that of the group with few genera, with significantly higher daily seaweed consumption (73.3%).

Conclusion: The intestinal microbiota composition in the older adults receiving support and nursing care in day care rehabilitation center may be associated with the nursing care required, breakfast style, and seaweed eaten.

Objective: This study aimed to examine the changes in food expenditure according to household size and income levels during the coronavirus disease 2019 (COVID-19) pandemic.

Methods: We analyzed the annual data from the Survey of Household Economy conducted by the Statistics Bureau. The data on households were divided into two income levels: < 2,000,000 and ≥ 6,000,000 yen. Households' basic characteristics, overall expenditure, and food expenditure (home cooking, confectionaries and beverages, prepared meals, and dining out) were examined. Four household categories based on household size (single- or multiple-person household) as well as income levels were compared to examine the changes in food expenditure between the pre-pandemic period (average of 2018 and 2019) and 2021.

Results: At the onset of the COVID-19 pandemic in 2020, expenditure on dining out declined in all the four household categories. The largest decline was observed among single-person households with a household income of ≥ 6,000,000 yen. In all categories, expenditure on home cooking increased in 2020; however, it decreased in 2021. Among single-person households with a household income of < 2,000,000 yen and multiple-person households with a household income of ≥ 6,000,000 yen, expenditure on prepared meals increased in both 2020 and 2021.

Conclusion: Irrespective of the household category, expenditure on home cooking increased in 2020 relative to that in the pre-pandemic period; however, the increase was not maintained until 2021. Moreover, a simplification of meals, such as using prepared meals, was noted. These changes varied according to household size and income level.